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Topic: My Sicilian (old style) (Read 4697 times)

Ok, I grew up with this type of pizza but with a twist, different sauce and toppings.

1. Nice thick square pizza with a crust that is not too crunchy2. The sauce is a no cook sauce and is very thick3. The only topping on this is Romano cheese that is put on once the pizza is done.4. Best eaten at room temp!!!! I would go further and say room temp only, but that is me.

Some people Iknow like to refer to it as bakery Pizza.

I have looked around and pieced together what I like. I chose this recipe since I like simple amounts and simple process. I have not used the overnight fridge process. I always use the dough after the 2 hour rise since I never have that time when I think about making the pizza.

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise 15 minutesStir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture.Mix in remaining flour.Knead until smooth.Let rise until doubled (1 to 2 hours).Punch dough down and use or put in ziploc bag in the refrigerator until ready to use. I have not tried overnight yet.

I think this was the best in flavor and dough. I used all purpose for this one. I did another with Bread flour and seltzer thinking I would get more air pockets but the difference was minimal.

I didn't put the measurements since I usually just wing it. I need to be more exact on the sauce. I think this was the best sauce to date. It was nice and flavorful while still having a nice acid flavor from the paste.

Let me take a stab at thisSauce:Uncooked Pizza Sauce14 oz - crushed tomatoessmall can(6 oz) tomato paste 1/4 cup Pecorino Romano fine shread almost powder(I uses the course shaved since that is all the store had and I put it in the food prossor to bring to the best powder I could)2- 3tsp Oregano1 tsp garlic granuals2 tsp sugar1tsp basil

I let it sit for about an hour before use. I put it on nice and thick. This seems to be just right for 2 pizzas. I will get the pan measurement tonight on what I used.